Vegetarian Enchilada Casserole is the deliciously sensational Spanish dish you’ve been waiting for sans the meat for a tasty vegetarian twist.
(Gluten-free, Vegetarian, Vegan-Friendly)
This Vegetarian Enchilada casserole is one of the easiest and most delicious meatless dinners out there.
All those flavors of Mexican cuisine in one cheesy slice.
This is Mexican with a little twist to it, it’s always the same ole’ combo of tortilla with lots of cheese, sour cream and hot sauce.
Don’t get me wrong, I LOVE me the conventional Spanish food and am obsessed with pork tamales but I was feeling something a little different.
Vegetarian Enchilada Casserole helllooooooooo.
All you are going to need for our Vegetarian Enchilada Casserole
- Brown rice
- Vegetarian refried beans
- Enchilada Sauce
- Onion
- Corn
- Cheese
Anyways, make this delicious dish. You will NOT regret it. It is the perfect combination of delicious flavors.
Vegetarian Enchilada Casserole Recipe
Dinner
Gluten-free, Vegetarian, Vegan-Friendly
Mexican
Vegetarian Enchilada Casserole is the deliciously sensational Spanish dish you've been waiting for sans the meat for a tasty vegetarian twist.
Yield: 8
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Ingredients:
- 4 cups cooked brown rice
- 1 can 16 oz vegetarian refried beans
- 2 cans (10 oz each) enchilada sauce
- 1 cup chopped white onion
- 1 cup corn kernels
- 1/2 cup cheddar cheese (or dairy-free alternative)
- 1/2 cup pepper jack cheese (or dairy-free alternative)
Directions:
- 1. Preheat oven to 350 F.
- 2. In a large mixing bowl combine cooked rice, refried beans, 15 oz enchilada sauce, onion, 1/2 cup corn.
- 3. Pour mixture into a casserole dish ( I used two small square casserole dishes) Top with remaining enchilada sauce, corn then with the cheese. Cheese can be omitted easily if vegan.
- 4. Bake for 20-30 minutes.
Author: Linnie
Nutrition Information:
Serving size: 2x2 inch slice
Calories: 271
Other nutrition information: Fat: 7 g Saturated fat: 3 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 40 g Sugar: 1 g Sodium: 224 mg Fiber: 6 g Protein: 11 g Cholesterol: 15 mg Weight Watchers PointsPlus: 7 Points
Calories: 271
Other nutrition information: Fat: 7 g Saturated fat: 3 g Unsaturated fat: 2 g Trans fat: 0 g Carbohydrates: 40 g Sugar: 1 g Sodium: 224 mg Fiber: 6 g Protein: 11 g Cholesterol: 15 mg Weight Watchers PointsPlus: 7 Points
Recipe, images, and text © Veggie Balance
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(3 votes, average: 4.67 out of 5)
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Yum all of my favorites! Thanks for linking up with us today. Hope to see you again next week
I had cilantro this year and it didn’t do well. Neither did my basil. My two favorite herbs! Fortunately we belong to a CSA, so I am still getting my cilantro. Basil had a bad summer here. Anyway, enough about cilantro. Your casserole looks great. It caught my eye in the Meatless Mondays linkup because I love Mexican food!
Michelle, glad to meet a fellow Mexican food lover! My garden did HORRIBLE this year. My basil fortunately did OK but everything else has been a sad excuse of a garden. 🙁 Hopefully next year we can have better luck! Thanks for stopping by 🙂
This is so creative! I never would have thought to bake enchilada casserole. Can’t wait to try when the weather gets colder and I’m in need of warm and tasty meal
Thank you so much Ursula! This dish definitely screams comfort food. 🙂